Well the debate is over. Hot/Fast is the only way I'll cook chicken now

Followed Joe from Smoke & Ember's prep method with a 24 hour brine followed by 48 hours uncovered in the fridge. Tried to target 425 the whole cook, turns out its harder than anticipated to keep a WSM at that temp for a full hour. ended up running more like 380-390 the majority of the cook, about 90 minutes total. Skin wasn't quite as crispy as it coulda been, but was flavorful and not at all rubbery.